Baked fennel with parmesan and cream
Sophie Gray, June 19, 2018 (courtesy of www.foodtolove.co.nz)
With lemony sharpness, this delicious baked fennel recipe with parmesan and cream is an easy and indulgent side dish that goes well with grilled meats and fish, or just on its own!
10 mins prep, 15 mins cooking, serves 4
4 large fennel bulbs, washed
salt and pepper
pinch of grated nutmeg
1 garlic clove, crushed
250 millilitre cream
1/2 cup grated parmesan cheese
Preheat oven to 200°C and bring a saucepan of salted water to the boil.
Trim fennel, removing the tops, and cut the bulbs into even-sized wedges. Boil the bulbs for around 5-6 minutes or until becoming tender, then drain.
In a gratin dish or shallow baking dish arrange the fennel in a single layer. Season with salt and pepper and sprinkle with a little grated nutmeg.
Stir the garlic into the cream and then pour over the fennel. Scatter on the grated parmesan and bake for 20 minutes until golden and bubbling.